Creamy deliciousness. Unlike the authentic version with no cream, this pasta is lathered in bacon, parmesan and cream. Serves 4-6
1 tablespoon olive oil
4 shallots, peeled and finely diced
2 cloves garlic, crushed
1 large brown onion, peeled and finely diced
500g bacon, diced
1 packet (500g) fettuccini pasta
3 eggs yolks
300ml thickened cream
1 cup shredded parmesan cheese
pepper to taste
Heat oil in a large saucepan over medium-high heat. Fry shallots and onion until softened. Add bacon and fry until bacon is crisp and browned (add garlic when half cooked to avoid burning). Remove from heat.
Bring a large saucepan of lightly salted water to the boil. Add fettucini pasta and cook until al dente (see packet directions for timing). Drain pasta and return it to saucepan.
In a medium bowl, mix egg yolks, cream, parmesan and pepper. Pour bacon mix over pasta then stir in cream mix. Season with salt and pepper to taste.